Ingredients
1 tablespoon peanut oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, diced
2 cups sliced carrots
1 red bell pepper, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15-ounce) can baby corn, drained
2 cups broccoli florets
1/4 cup reduced-sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
Method
Heat oil in a wok or large skillet over medium-high heat.
Add garlic and ginger and cook 1 minute.
Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
Add onions, carrots, and peppers and cook 1 minute.
Add snap peas, corn and broccoli and cook 2 minutes.
Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok.
Simmer 2 minutes, until sauce thickens.
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